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Jamaica Chocolate Rum Cake Recipe

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chocolate_rum_cakeJamaica Chocolate Rum Cake Recipe

One of the most popular Jamaican treats is the Jamaican rum cake. In addition to being served as dessert, it is frequently served as a delightful snack during special events or gatherings.

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Most people today think of the Jamaican fruit cake or what is sometimes called black cake or Christmas cake when the term "rum cake" is used. That cake has a distinct texture and a very dark colour, almost black. It is made most frequently around the Christmas season.

The rum cake however is considerably different. The traditional Jamaican rum cake resembles a simple yellow or vanilla cake in appearance. Until you take the bite and the rum strikes you, that is.

But times have changed and the typical Jamaican rum cake has evolved from being just a plain cake. You now have various flavours of rum cake, such as coconut, pineapple and chocolate. If you are familiar with the Tortuga brand you may have tried a few of their different flavours of Jamaican rum cake.

The Jamaican Chocolate rum cake combines two of my favourite things, chocolate and rum! Making it the perfect dessert.

However, this is not one of those โ€œquick and easyโ€ recipes. This one will take a bit of time and lots of patience.

The original recipe used spiced rum however, I am a Wray and Nephew white rum fan and prefer to use that as a substitute. You can use whichever rum you prefer.

Jamaica Chocolate Rum Cake Recipe


Cake Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/4 cup cornstarch
  • 1/4 cup milk powder
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup whole milk
  • 1/4 cup bittersweet chocolate chips
  • 1 1/2 cups sugar
  • 1/2 cup unsalted butter
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 Wray and nephew overproof rum

Chocolate Rum Glaze

  • 1/2 cup unsalted butter
  • 1/4 cup water
  • 1 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/3 Wray and Nephew overproof rum


  1. Set the oven to 325 F. A 9-inch bundt cake pan should be lightly greased before being dusted with a flour and cocoa powder mixture. Shake off any extra coating as you turn the pan to coat it evenly. Place aside.

  2. Over low heat, whisk the milk and chocolate chips in a small saucepan until everything is smooth and melted. Allow the chocolate mixture to cool and set aside.

  3. Beat the butter and sugar together until thoroughly mixed in a mixing basin.

  4. Mix the flour, cornstarch, milk powder, baking powder, salt, and cocoa powder in a different bowl. Add the dry ingredients gradually after the butter and sugar have been creamed. Mix all ingredients thoroughly in a bowl while sometimes scraping it.

  5. Mix the batter then add the vegetable oil. The eggs are then added, one at a time. Keep scraping the basin. Then, gradually incorporate the vanilla extract and white rum. Then comes the chocolate mixture that has melted. Mix the batter again and again until it is completely lump-free.

  6. Pour the batter into the bundt pan when it has been preheated, and bake for 45 to 60 minutes, or until a cake tester inserted into the centre comes out clean. On a cooling rack, let the cake cool in its pan.

  7. Combine the butter, sugar, water, cocoa powder, and salt in a small saucepan. Bring this quickly to a boil. Once the syrup has somewhat thickened, reduce the heat and simmer for about 5 minutes, stirring often.

  8. Add the vanilla essence and white rum after taking the pot off the heat.

  9. Make holes in the bottom of the cake with a toothpick or skewer while it's still in the pan. Ascertain that you have drilled the holes at least 3/4 of the way. Over the cake, pour 1/4 of the rum syrup. Pour extra syrup after the cake has absorbed it, but keep some back to glaze the top. Turn the cake over onto a rack. Put a piece of parchment paper under the rack for simple cleanup. Over the cake's top, pour the remaining syrup.

  10. Before slicing and serving the Chocolate Rum Cake, give it an hour to sit.

Rather go for a more traditional version of the Jamaican rum cake? Here is a great recipe you must try.

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References & Sources For Jamaica Chocolate Rum Cake Recipe

  1. Old-time Jamaican rum cake recipe: A quick n easy method (no date) My. Available at: (Accessed: December 18, 2022).
  2. Oursweetadventures (2022) Decadent chocolate rum cake - a Caribbean recipe from scratch, Our Sweet Adventures. Available at: (Accessed: December 18, 2022).

Jamaica Chocolate Rum Cake Recipe | Written: December 18, 2022

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